Effects of different extrusion temperatures on physicochemical properties, eating quality and digestive attributes of multigrain reconstituted rice

Ruohai Liu, Zhanhui Geng,Ting Li,Ming Zhang,Congnan Zhang,Tianjiao Ma, Zhicun Xu, Shunqian Xu,He Liu,Xinxia Zhang,Li Wang

Food & Function（2024）

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摘要

As a nutritious and ready-to-eat staple, reconstituted rice presents significant potential in food industry. This study investigated the impact of extrusion temperature on the physicochemical properties, eating quality, and digestibility...

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